Inn-to-Tea

A fruity cup of Russian Black Tea

August 22 was our Anna Marie’s Queen’s Tea.  This year we focused on a few interesting Russian customs and feasted on some delicious Russian recipes.  Oh, it was so much fun for me to plan this tea party!  I researched ideas through cook books suggested by Natalie from Russian Arts in Crown Center.  Natalie was unable to join us for tea that day in preparation for leaving for Russia but we hope she join us for our Russian Easter Celebration April 1010.

Borscht Soup

There are several variations to Borscht Soup.  Just adjust the recipe to your family’s tastes.  I am looking forward to enjoying this recipe again on a cold winter night with  a hearty slice of dark bread!

• 1/2 stick of butter
• 1 medium finely chopped onion
• 2 large red beets, peeled and coarsely grated
• 2 large carrots, peeled coarsely grated
• 3 tablespoons vinegar
• 8 oz. thinly sliced white cabbage without leaves or core
• 1 medium potato peeled coarsely grated
• 1/4 cup finely chopped green pepper
• shredded beef to taste
• 8 cups of beef stock
• 1 1/2 cup V-8 juice
• 2 tablespoons lemon juice
• 3 tablespoons chopped fresh dill
• 3 tablespoons chopped fresh parsley
• salt and cayenne pepper
• sour cream

Melt butter in stock pot, saute onion for three minutes, add beets, carrots & vinegar – saute 5 minutes, add cabbage saute 5 minutes, add potatoe & green pepper – saute for 2 minutes.  Add 8 cups of beef stock, V-8 juice, and shredded beef.   Simmer for 1 hour stirring occasionally.  Just before serving add lemon juice, dill and parsley.  Salt and pepper to taste.  Add a dollop of sour cream before serving.